Jacques Pepin on holiday sides at the 2011 Food & Wine Classic in Aspen.Jacques Pepin on holiday sides at the 2011 Food & Wine Classic in Aspen.
The cassoulet. It's the type of thing the more you reheat it, the better it is. And it's basically a stew of white beans. You put a sausage in it, and you put a roast. You can do your roast on the side, which is often what I do. I have a shoulder of pork, I [UNKNOWN] with garlic, roast it on the side. I roast a duck on the side too. And in my beans I put carrots, onions, garlic, parsley and a sausage. And I cook my beans separate and then at the end I slice my roast, the turkey, the beans altogether. It's a great dish.